Herb-Crusted Pot Roast: Indulge in the exquisite taste of our Herb-Crusted Pot Roast. Tender beef, infused with the fragrant blend of fresh thyme, rosemary, and Dijon mustard. A deliciously seasoned dish that will impress your guests. Get the recipe now!
Ingredients:
- 1 (3-4 pound) beef chuck roast
- 2 tablespoons olive oil
- 2 onions, sliced
- 4 carrots, peeled and cut into chunks
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh thyme leaves, chopped
- 2 tablespoons fresh rosemary leaves, chopped
- Salt and pepper to taste
Instructions:
- Preheat the oven to 160°C (325°F).
- Heat the olive oil in a large ovenproof pot over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned.
- Remove the roast from the pot and set it aside. Add the sliced onions, carrots, and minced garlic to the pot, and cook until they begin to soften.
- Stir in the beef broth, Dijon mustard, fresh thyme, and fresh rosemary, scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot. Cover the pot with a lid and transfer it to the preheated oven.
- Cook for about 3-4 hours, or until the meat is tender and easily shreds with a fork.
- Remove the pot from the oven and let the roast rest for a few minutes before slicing. Serve with the vegetables and pan juices.